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About the Recipe
Here’s one of our favorite simple meals that can serve a crowd easily and pleases practically anyone. Fresh rosemary combines with savory garlic and bright lemon zest to create a delicious mouthwatering rub that slowly infuses the pork loin with flavor while roasting in the oven. To make this meal even easier on myself come Easter day, I prepare the loin the night before and throw it in the oven as I’m getting ready for the party. This also makes an elegant Christmas dinner.
Ingredients
2 lbs (907 g) fingerling potatoes
1 lb (453 g) carrots sliced in 2-inch (5-cm) pieces
2 tbsp (29 ml) olive oil, divided
4 cloves garlic, minced
2 tbsp (6 g) fresh rosemary, chopped
2 tbsp (29 ml) Dijon mustard
2 tbsp (8 g) kosher salt
1 tsp (1 g) grated lemon zest
½ tsp fresh ground black pepper
5-lb (2.3-kg) boneless pork loin roast
Preparation
In a large roasting pan, toss potatoes and carrots with 1 tablespoon (15 ml) of olive oil and season with a pinch of salt and pepper. Place a roasting rack on top of the potatoes and carrots.
In a bowl, stir to combine garlic, rosemary, mustard, remaining olive oil, salt, lemon zest, and pepper. Place the pork loin, fat side up, on the roasting rack and evenly coat it with the garlic and rosemary mixture. Cover with plastic wrap and store in the refrigerator overnight.
When ready to cook, allow the roast to sit at room temperature for 30 minutes prior to roasting. Place in a 475°F (245°C) preheated oven and roast for 30 minutes. Reduce heat to 425°F (220°C) and continue to roast for 1 hour or until the juices run clear and a cooking thermometer registers 150°F (65°C) when inserted in the center.
Transfer the pork roast to a carving board, tent with foil, and allow to rest for 10 minutes before carving into thin slices. The roast should be slightly pink but cooked through. Toss the potatoes and carrots in the cooking juices at the bottom of the pan and serve with the pork.